- 2 tablespoons peanut oil
- 1 tablespoon kecap manis (see Note)
- 1 pound sirloin steak, cut 3/4 inch thick
- Salt and freshly ground pepper
- 3 tablespoons Asian fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon Asian red pepper flakes or crushed red pepper
- 1 tablespoon dark brown sugar
- 2 teaspoons finely chopped cilantro
- 1 medium shallot, thinly sliced
- 1/2 head of green cabbage, finely shredded
How to make this recipe
Light a grill. In a small glass baking dish, mix the peanut oil with the <em>kecap manis</em>. Season the steak with salt and pepper, add it to the dish and turn to coat. Let stand at room temperature for 30 minutes.
In a small bowl, mix the fish sauce with the lime juice, red pepper flakes, brown sugar, cilantro and shallot.
Grill the steak over moderately high heat, turning once, until medium-rare, about 6 minutes. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain. Mound the cabbage on plates, top with the sliced steak and serve the sauce on the side.
Kecap manis is a thick, slightly sweet Indonesian seasoning with a soybean base. Look for it at Asian markets or online at indomart.us.
For spicy, Indonesian-style dishes like this one, Perry says, "Riesling is obvious, but don't discount some of the heavier reds." For instance, a powerful Cabernet blend.